How To Grill The Perfect Steak
Every master griller has their own way of preparing the perfect steak. Ryan Bloom of Urban Bonfire shares his no-fail recipe for a sizzling and mouth-watering seared steak.
Every master griller has their own way of preparing the perfect steak. Ryan Bloom of Urban Bonfire shares his no-fail recipe for landing a sizzling and mouth-watering seared steak on your plate, using a SABER® grill.
Ryan walks us through two techniques: a traditionally seared filet mignon and the popular and wildly fun reverse sear, used here on a rib steak.
Ryan’s no-fail instructions for grilling the perfect steak are below, but we encourage you to watch the video to see just how easy it is to deliver an elegant meal, perfectly timed and utterly delectable.
The key is to start out with good meat and to take the steak out of the fridge about 30-45 minutes before you’re ready to grill. You want the steak to be room temperature.
We like to reverse sear our steaks, which is what Ryan shows in the video below.
Reverse Sear a Steak
When you reverse sear, you want to start your grill by turning on half of the burners. You want to create an oven.
Place steak on side of the grill that is off. (Leave the other burners on. You want the heat.) Close the grill lid for about 18-20 minutes. Then check the internal temperature with SABER’s digital thermometer; you want the temperature to be about 115 for medium rare. Let rest for 10 minutes, and then sear the steak on the hot grates with lid up until you see nice sear marks. Sear both sides, let it rest and enjoy.
BONUS: Have some mushrooms, asparagus and lemon on hand. Ryan shows you when and how to place everything on the grill so everything comes off at the same time, creating a meal to remember.
Ingredients
- For the Reverse Seared Rib Steaks and Traditional Seared Filet Mignon
- Rib Steaks
- Filet Mignon
- Extra virgin olive oil
- Montreal Steak spice (or your favorite seasoning rub for steaks)
- Accessories: Instant read digital thermometer, tongs, cutting board, Chef's knife
Directions
- Remove meat from refrigerator and let come to room temperature (about 30-45 minutes).
- Preheat SABER Grill for indirect cooking. For 2 burner models - 1 burner on high, the other off. For 3 burner models - 1 burner on high, the other 2 off. For 4 burner models - 2 burners on high, the other 2 off.
- Coat the steaks in extra virgin olive oil and rub with Montreal steak spice.
- For added smoke flavor, add wood chips or smoking pellets to burner(s) that is/are on high.
- Place rib steaks on burner(s) that are off.
- Let cook until internal temperature of 115°F is reached (for medium rare), flipping once during cooking time.
- Remove rib steaks and let rest 10-15 minutes.
- While rib steaks are resting, place filet mignon on burner(s) that are on high (with grill lid open) to sear.
- Flip after 2-3 minutes or when desired level of sear/crust are accomplished.
- When both sides are well-seared, move steaks to grill(s) where burner(s) are off to finish cooking “indirectly."
- Return rib steaks to grill and sear on high flipping steaks every 45-60 seconds until desired color and texture is reached (approx. 125-130°F for medium rare).
- Remove from grill and place on cutting board.
- Slice and serve (option: fresh squeezed lemon juice).
